Sous Chef at Hotel Savoy

JOB SUMMARY

The Sous Chef assists the Executive Chef with overseeing and directing the day to day kitchen operations for Hotel Savoy, including restaurant service, banquets, in room dining, and associate meals. This role helps ensure all food is prepared and presented according to established recipes, quality standards, and service expectations while maintaining a clean, organized, and efficient kitchen environment. The Sous Chef is responsible for supporting kitchen leadership through supervising culinary associates, assisting with scheduling and training, monitoring food quality and presentation, helping manage inventory and ordering, and ensuring compliance with all food safety and sanitation standards. This position is expected to maintain a strong floor presence during service periods, support operational structure within the kitchen, and assist in driving consistency, teamwork, and accountability across the culinary team. Management level associates are expected to work the hours necessary to fulfill the responsibilities of the position and support operational needs, including evenings, weekends, and holidays as business levels require. Exempt managers must customarily and regularly direct the work of at least 3 full time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time, and job duties must involve the use of discretion and independent judgment more than 50 percent of the time.

JOB FUNCTIONS & DUTIES

Produces innovative and diversified menus that reflect the restaurant's overall vision. Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations. Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively. Designs aesthetic plating presentations. Ensures that hygiene and food safety requirements are met. Maintains kitchen inventory and assigned budget. Approaches all encounters with guests and employees in a friendly, service-oriented manner. Maintains high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards). Maintains regular attendance in compliance with Avion Hospitality standards, as required by scheduling, which will vary according to the needs of the hotel. Complies at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. Complies with certification requirements as applicable for the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid. Maintains a friendly and warm demeanor at all times. Ensures that all kitchen personnel fulfill their job functions appropriately. Creates menus and food presentation. Addresses and resolves all customer problems efficiently and effectively. Performs spot checks for menu accuracy and taste. Minimizes spoilage, waste, and overproduction. Regularly reviews house counts, forecasts, and VIP lists. Monitors all Banquet and Catering activity. Maintains all kitchen inventories. Prepares annual reviews of employees. Assists in achieving departmental objectives and goals. Expedites peak meal periods by maintaining a "hands-on" approach. Works within the monthly set food cost budget, adjusting food requisitions and controlling waste. Is familiar with all Avion Hospitality policies and house rules as well as hospitality terminology. Ensures that plating standards and use records are posted according to Avion Hospitality standards. Reviews food sales for accuracy daily. Performs any other duties as requested by the General Manager.

EXPERIENCE & EDUCATION

Typically requires a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant. Performs work under minimal supervision, handling complex issues and problems, and referring only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership, coaching, and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems, company-approved spreadsheets, and word processing. Ability to work a flexible schedule. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Must be effective at listening to, understanding, and clarifying issues raised by co‑workers and guests. Must be able to work with and understand financial information and data, including basic arithmetic functions. Must maintain composure and objectivity while under pressure. #J-18808-Ljbffr Savoy Kansas City